By Passionate About Baking on |
"Rose rose I luv u, with your almond eyes!" Oh, Rose is actually the name of a lady. The rose for me, is the mini rose that I used for my Rose Chiffon Cake.
I saw this packet of mini rose in Fairprice one fine day. Somehow, it was so pretty I just had to buy it. I had hesitated for so long before I bought. After I bought, I made Rose Tea with it, and it was very fragrant. I told myself, I just have to use it to bake. Finally last evening, I use the Orange Chiffon Cake recipe by Kevin Chai to convert it into my Rose Chiffon Cake! It was quite exciting though. I was hoping the rose taste will somehow be there since I torn up the petals and add it into the batter. Luckily I added some vanilla essence.
In the end, the cake turned out to be quite "flavourless"! Hahaha... I really don't know how to describe the taste. It doesn't has any distinct flavour like pandan or orange. However, it also doesn't taste like eggs only. It wasn't very sweet, was just alright for me. There wasn't much vanilla taste also. It still taste quite nice because of its softness and fluffiness!
This Kevin Chai, use 7 eggs but for 9" pan! Aiyo, my 9" overflowed with the batter! Finally, I had to use one 9" pan and one 6" pan. For the 9" pan, I baked first in my Delonghi oven while the 6" pan, I put it into my Sharp 3-in-1 convection oven. I haven't been using Sharp since I had my Delonghi. Sharp was my "ex". In the end, the chiffon cake baked by Sharp looked much nicer than the one from Delonghi. I wondered if I had filled up too much batter in the 9" tube pan to cause it to expand so much and cracked!
I've decided to go to Shermay's to buy the Rose Water. I'll be trying this recipe again, this time with the Rose Water mixed with the rose "tea" water and rose petals. I supposed it will be nicer looking and taste better too!